Pan Sauteed Chicken Cutlets topped with Caramelized Onions and Fig Compote, paired with a fresh fig salad and sauteed lemon green beans

I know it has been a while since I have posted a new recipe, but I have been going through my Whole30 meal plan throughout the last few weeks. Today is day 20, and I wanted to come up with something new and exciting, as well as Whole30-approved. So, for the ones who do not understand what that means, basically, this recipe is grain, dairy, sugar, legume, alcohol, and preservative-free (and it tastes like you're cheating). Please make and eat away (and let me know what you think). I know this has quite a few steps before plating, but half of it can be made in advance.  Enjoy.

Pan Sauteed Chicken Cutlets Topped with Caramelized Onions and Fig Compote

(Serves 4)
*I actually start with the fig compote here. It can be made a day ahead and reheated a few minutes before serving. Then, begin caramelizing the onions about 1 hour before dinner. The chicken can be made in the last 25-30 minutes of the onions' cooking time. (The only other thing you have to make within this time frame will be the green beans, and they can cook at the same time as the chicken. The fig salad can be made and refrigerated hours ahead of time.)

For Chicken-

8 Chicken Cutlets
3 TBS Duck Fat (or other fat of choice, but you should really try this)
1 cup Arrowroot Starch
1 TBS Cinnamon
1/2 tsp Salt
1/2 tsp Pepper

In a bowl, combine arrowroot starch cinnamon, salt, and pepper
Mix
Heat a large skillet to med-high heat
Add in the duck fat and allow it to heat and melt
Take cutlets and dredge in arrowroot mixture
Place them in the hot skillet
Put in as many as you can without crowding the pan
Now, don't touch them. :)
Set your timer for 4 minutes
Flip them (they should look golden brown)
Cook them for 4 minutes more
Take them off the heat and place on a plate
Continue until all chicken is cooked
*If you're cooking for more than 4 and need to double (or more) this recipe, you can keep your cooked chicken in a 200 degree oven so that it stays warm while you finish making the rest.

For Onions-

3 Onions, sliced
1 TBS Duck Fat (or other fat of choice)
2 tsp Salt
Water (amount will vary)

In a skillet over med-high heat, melt the duck fat
Add in the sliced onions
Mix them into the duck fat and allow to cook down for the next 10 minutes, stirring occasionally
If they begin burning at all during this time, reduce the heat
After 10 minutes, add in the salt and stir to combine
Allow to cook a few minutes more
Add in about 1/4 cup water to release the brown from the onions and allow them to steam
Continue to stir occasionally
After 30 minutes, lower the heat a bit
Every now and then, as the onions begin to stick to the pan, add in a little more water to release them
Still stirring occasionally, let the onions cook down for their last 30 minutes (adding a little water when needed)

For Fig Compote-

2 cups stemmed and chopped fresh Figs
1 tsp Lemon Zest
1 TBS Lemon Juice
1/2 tsp Cinnamon
2 TBS Date Paste (made from chopping 4 dates and mashing or processing them with hot water)

Add all ingredients into a sauce pan over med-high heat
Stir often
After 5 minutes or so, the figs will begin to soften and get mushy
When this happens, mash them (potato masher, back of a spoon or fork, etc.)
Lower the heat to a simmer
Stir occasionally
Allow to cook down for the next 15-20 minutes
(If it seems too thick before serving, add in a little water and stir around)

*As I stated before, this can be made ahead and stored in the fridge the day before or morning of when you need it. You just need to reheat it right before serving.

**When all three components are complete, place 2 chicken cutlets on each plate, top with caramelized onions and fig compote. I then topped mine with a lemon-thyme garnish.


Fresh Fig Salad
(Serves 4)

8 fresh Figs, stemmed and cut into eighths
2 TBS Fig Balsamic Vinegar (or regular balsamic vinegar)
1 TBS Extra Virgin Olive Oil
1 TBS Lemon Thyme (plus a tsp for garnish)
1/4 tsp Salt
1/4 tsp Pepper

Place cut figs into a bowl
In a separate container, add in the rest of the of the ingredients (except garnish) and mix well
Toss the figs with the mixture
Place in serving dish, top with garnish and cover until time to serve

* This can be made several hours ahead. It tastes great when it marinates anyway, but if you don't want the flavors to be too powerful, you can leave the dressing separate and mix it right before you serve it (or if you need to make it WAY in advance or want to make it more portable for travel).

Sauteed Lemon Green Beans
(Serves 4)

1 pound green beans, ends discarded
1 TBS Duck Fat (or other choice of fat)
Half of a small Onion, diced
2 cloves of Garlic, minced
Zest and juice of 1 Lemon
1/4 tsp Salt

1/4 tsp Pepper

Blanch green beans in a pot of salted boiling water (2-3 minutes)

Drain and shock in a bowl of ice water to stop them from cooking

In a pan over medium heat, melt the duck fat

Add in the onions and saute until they begin to soften 

Add in the garlic, lemon, lemon zest, salt, and pepper

Allow to cook for 2 minutes more

Add the green beans to the pan and stir around

Cook them for 5 minutes until they are heated all of the way through

Serve